How to glaze a ham

This ham glazing guide is inspired by a recipe from our founder Tim Wilson, which can be found in our Christmas cookbook. If you have an uncooked gammon to hand, first read our guide on how to cook a gammon.

1. Turn the oven up to 220°C (425°F), gas mark 7.
2. Use a sharp knife to score a criss-cross pattern in the fat, cutting diamonds about 3cm wide.
3. Decide which glaze you would like. Whisk together the glaze ingredients, then spoon the glaze over the ham, spreading it all over the fat. Stud each diamond with a clove, if you please.
4. Grease a clean tin and put the ham into it, then pop the glazed ham into the hot oven. Bake the ham for 20-30 minutes, keeping a close eye at the end of cooking, as the glaze may catch and burn. If the glaze at the top of the ham caramelizes faster, place a square of foil over it to protect it, while the rest develops a lovely colour. If you’ve started with a cooked, chilled ham, check it has by now reached an internal temperature of 68°C/155°F, using a meat thermometer.
5. Remove from the oven and set aside to cool. You can eat it hot or warm, but at Christmas, we love it cooled and sliced.

1 jar of Ginger Pig Ham Glaze (only available at Christmas)

Or

Marmalade Glaze

100g (3½oz) fine-cut marmalade

1½ tablespoons orange juice